Bangkok Crab Cakes with Spicy Dip

18m
Serves 12
https://www.flavourandsavour.com/bangkok-crab-cakes-with-spicy-dip/#recipe

Directions

  1. 1In a medium bowl, gently break apart the crab meat.
  2. 2Whisk two egg whites and add to the bowl along with minced garlic, ginger, fish sauce, chili peppers, cilantro, cornstarch and ¼ cup Panko crumbs.
  3. 3Gently combine without over mixing.
  4. 4Form into 1-inch patties about ¾ inch thick.
  5. 5Coat with Panko crumbs and place on a baking sheet.
  6. 6Refrigerate while you prepare the dipping sauce.
  7. 7In a small saucepan, whisk all sauce ingredients together.
  8. 8Heat over medium heat until it boils and thickens.
  9. 9Set aside the dipping sauce.
  10. 10Heat a skillet over medium-high heat.
  11. 11Add oil and heat until it ripples.
  12. 12Carefully add the crab cakes.
  13. 13Fry on one side for 4 - 5 minutes or until lightly browned.
  14. 14Turn and fry on the other side for 3 - 4 minutes.
  15. 15The internal temperature should register 145°F when measured with an instant-read thermometer.
  16. 16Serve immediately with Spicy Dipping Sauce.

Ingredients

  • 1 cup cooked crab meat, fresh or canned
  • 2 large egg whites
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger finely grated
  • 1 tablespoon fish sauce
  • 1 tablespoon canned green chiles, finely chopped
  • 0.25 cup cilantro leaves, finely chopped
  • 1 tablespoon cornstarch, heaped
  • 0.25 cup Panko crumbs, gluten-free, plus 1 cup for coating the cakes
  • 1 teaspoon coconut palm sugar, or brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon tamari soy sauce, gluten-free if necessary, or coconut aminos for paleo diet
  • 1 teaspoon heaped cornstarch, mixed with 1 tablespoon water
  • 1 clove garlic, minced
  • 2 tablespoons lime juice, freshly squeezed
  • 1 teaspoon dried Thai red chile, very finely minced (about 1 dried chili)*see note
  • 1 tablespoon cilantro leaves, finely chopped

Equipment

medium bowlbaking sheetsmall saucepanskillet

Tips

  • Using Panko crumbs produces the crispest coating for these crab cakes.
  • Thai red chilis are very spicy; start with half the amount and add more if you like the sauce very spicy.
  • Fresh crab is always best for crab cakes.
  • Leave crab meat lumpy instead of flaking it.
  • Fold ingredients together gently to avoid a pasty texture.
  • Using egg whites as a binder works well.
  • Chill the crab cakes in the refrigerator before frying to prevent them from falling apart.
  • Fry the crab cakes quickly in hot oil for a crisp exterior and drain excess oil immediately on a paper towel.

Related recipes

Kulma de pollo

Kulma de pollo

Thai · Sauce & Condiment
Braised Salmon Steaks

Braised Salmon Steaks

Thai · Sauce & Condiment50m
Coconut Lime Tofu

Coconut Lime Tofu

Thai · Sauce & Condiment15m
MANGO COCONUT TOFU

MANGO COCONUT TOFU

Thai · Sauce & Condiment
Pineapple Chicken Afritada

Pineapple Chicken Afritada

Thai · Sauce & Condiment
Butter Tofu

Butter Tofu

Thai · Sauce & Condiment
Sốt Nướng Riềng Mẻ

Sốt Nướng Riềng Mẻ

Thai · Sauce & Condiment5m
Khmer Kroeung

Khmer Kroeung

Thai · Sauce & Condiment
XỐT THÁI ĐA NĂNG

XỐT THÁI ĐA NĂNG

Thai · Sauce & Condiment
Fragrant Coconut Chicken and Sweet Potato

Fragrant Coconut Chicken and Sweet Potato

Thai · Sauce & Condiment16m
Bún bò xào

Bún bò xào

Thai · Sauce & Condiment
Sốt Bơ Mắm Hành (Butter Fish Sauce Scallion Sauce)

Sốt Bơ Mắm Hành (Butter Fish Sauce Scallion Sauce)

Thai · Sauce & Condiment7m